Do you say care-uh-mel or car-uh-mel or another word to describe these wonderful candies? However you pronounce it, buttery and chewy milk caramels are one of my favorite desserts to eat, but until recently, I was scared to make them as they seemed so difficult! That isn’t the case at all, thankfully. Learning how to make caramels is quite simple, in fact.

This super easy caramel recipe was giving to me by a friend, Alaura. She has given me permission to share it with all of you.  They are called “Plain Caramels” and the recipe was in her family’s cookbook from the 1940s.  Don’t let the name fool you as they are simply delicious. In fact, even though they are made with simple and cheap ingredients, they are the most popular caramels I have ever made. They are really that amazingly good.

Not only is this type caramel easier to make, but it is also safer to make than the traditional method. The caramelization method involves heating sugar at extremely high temperatures, and then adding the fat. The risk of burns and ruining the candy is much higher this way.

This method of making caramel utilizes the Maillard reaction. This is a magical, though not completely understood process, where food takes on a lovely brown coloring usually found in baking bread, cooking meat and making desserts.

These are called milk caramels and undergo a chemical reaction between the amino acids in the milk, butter and sugars to create a dark caramelized taste and color.  Many argue this is not a “true caramel.”  And technically, they are correct.  However, if you are buying prepackaged caramels at the store, the majority of the time, you are getting this type of caramel candy and this is the taste you are likely after.

Therefore, I highly recommend starting out making caramels this way.  I had success right away since they are easy, they have a lower risk of burns, and they are safer to make. More importantly, these were a hit with everyone who tried them.  What else could you ask for in a caramel?

These are so popular I’ve made them dozens of times as gifts. Below are some newer photos to show how consistent they can be.

In the following video, I’ll share a shortcut method to making these caramels. By doing this one simple step, you don’t have to spend 45 minutes actively stirring. Instead, you can cut the time by about 20 – 25 minutes.

Classic Milk Caramels

This soft caramel recipe was given to me to share by a friend.  It is recipe from the 1940s and uses canned milk instead of cream which was common during this era. People love these!

Print Recipe

Prep Time15 minutes minutes

Cook Time45 minutes minutes

Total Time1 hour hour

Servings64 pieces

Calories 74

Ingredients

• 1 ½ cups (450g) light corn syrup
• 12 oz (354mL) evaporated milk
• 1 ½ cups (300g) sugar
• ⅓ cup (75g) butter or margarine
• 1 tsp (5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

• Prepare an 8×8 (20cm) pan by lining with foil and spraying with cooking spray or buttering. Set aside.
• Place syrup and sugar into a 3 quart sauce pan, clip on a thermometer.
• Heat mixture on medium low, stirring occasionally until 245F (118C) is reached.
• Add in butter, stirring constantly.
• Gradually add in condensed milk, taking care not to drop temperature below boiling point.
• Heat mixture until it again reaches 245 – 249F (118-121C). It will start to stick to sides of pan toward the end and is easy to burn at this point. Don't stop stirring!
• Remove from heat, stir in vanilla and salt. Carefully pour into prepared pan.
• Cool 1 – 3 hours before cutting in pieces and wrapping in wax paper.

Notes

• Non-stick pans are notorious for causing sugar to crystalize when making candy.  A good stainless steel pan with a heavy bottom is ideal.
• If you don’t have a thermometer, you can test it by dropping a small amount in cold water.  Wait several moments to allow syrup to cool before handling.  A ball should form and easily flattened when removed and pressed with your fingers.  
• Caramel is very hot.  Never leave the pan unattended and take extreme care when working with heating sugar. 
• Adjust the heat as necessary.  Do not allow the mixture to boil over, especially on glass stovetops.  Hot sugar syrup and milk products can damage glass surfaces.  Electric glass stovetops are not recommended for making candies.
• Do not touch or taste hot caramel.  Use oven mitts and let the caramel cool completely before handling or consuming.  You will be burned if you fail to heed this advice.
• The lower temperature will result in a softer, stretchy caramel whereas the higher temperature range will be firmer and more chewy.  It’s easy to reheat the mixture, so if this is your first time, it’s better to try the low end and see what you prefer.  You can always put it back in the pot and reheat to higher temperatures if you don’t like the consistency, but you can’t go back.

Nutrition Facts

Classic Milk Caramels

Serving Size

 

1 piece

Amount per Serving

Calories

74

% Daily Value*

Fat

 

1.5

g

2

%

Saturated Fat

 

0.6

g

4

%

Sodium

 

20.9

mg

1

%

Carbohydrates

 

14.4

g

5

%

Protein

 

0.6

g

1

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.